protein and dietary fibre fractionation and for food ... · Lupin protein and dietary fibre fractionation processes and potential for food applications| L Liu • Australian lupins

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Lupin protein and dietary fibre fractionation processes and potential for food applicationsDr LiHui Liu, May 2016

FOOD AND NUTRITION UNIT

Dr LiHui Liu, May 2016

2 |

Lupin Production and Utilization

Lupin protein and dietary fibre fractionation processes and potential for food applications| L Liu

Production:

Contribute to the sustainability of cropping systems

600,000 t/2015, gross value of production at $150 million, mainly in WA

Australia is the largest lupin producer

and exporter in the world

Current Utilisation:Mainly animal feed,

Only 4% for human foods from kernels

or kernel flour

(Source from DAF‐WA, 2015)

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Lupins vs other pulses


• Australian lupins are natural products high in protein and dietary fibre, very low starch, offering potential health benefits

• Lupin has the lowest GI of any commonly consumed grains and pulses

• Lupin gluten free and non GM

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Lupin* – Soy composition (g/100g)

Lupin protein and dietary fibre fractionation processes and potential for food applications


LupinSeed Kernel

SoybeanSeed Kernel

Seed coat 24‐25 5‐6

Protein 33‐36 38‐45 30‐60

NSP (dietary fibre) 30‐32 32‐37 17‐23

Fat 5‐6 6‐7 17‐28

Ash (minerals) 3‐5 3‐5 4‐5 Un‐change

Soluble carbohydrates

8‐9 10‐12 11‐20

Moisture 7‐9 10‐12 9‐13

* Lupinus angustifolius (ASL)

LupinSeed Kernel

SoybeanSeed Kernel

Seed coat 24‐25 5‐6

Protein 33‐36 38‐45 30‐60

NSP (dietary fibre) 30‐32 32‐37 17‐23

Fat 5‐6 6‐7 17‐28

Ash (minerals) 3‐5 3‐5 4‐5 Un‐change

Soluble carbohydrates

8‐9 10‐12 11‐20

Moisture 7‐9 10‐12 9‐13

5 |

Lupin vs Soy


Protein and FatLupin Protein and Dietary FibreSoy

Soy FoodLupin Feed

Lupin production1999 – 1.6 MT2005 – 0.6 MT

LupinFood

Feed ‐ lupin seeds $250/T

value

6 |

Lupin for food applications


1. Whole seeds or kernels (mainly Asian foods)

Bean sproutsa

Lupin drinksBean curdb

Lupin saucec

Temped

a: Yu, Kyle, Hung, Zeckler 1985; b: Hung, Kyle, Yu 1986; c: Yu, Kyle, Hung, Zeckler 1985; d: Hung, Papolais, Nithianandan, Jian, Versteeg 1990

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Lupin for food applications


2. Food ingredients Flour

Protein, $4k ‐ $10k/T

Dietary fibre, $1.5k – 30k/T

3. Products with lupin ingredients:Noodles, PastasBakery productsSnack foodsDrinksTablets

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Lupin kernel protein and dietary fibre fractions


Kernels / Kernel flour

Wet extraction

Separation

Lupin proteins Lupin kernel fibres

Drum drying

Fibre flake

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Wet extraction

Separation

Separation

Lupin proteins

Spray drying

Lupin kernel fibres

Soluble proteins

Protein isolate powder

Protein concentrate powder

Drum drying

Fibre flake

Protein curd

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Wet extraction

Separation

Lupin proteins Lupin kernel fibres

Kernel soluble fibres Kernel insoluble fibres

Protein isolate powder

Protein concentrate powder

Drum drying

Fibre flake

Spray drying Drum drying

Insoluble fibre flakeSoluble fibre powder

Fibre powder

Grinding

Soluble proteins

Separation

Protein curd

Spray drying

11 |

Lupin kernel protein and dietary fibre fraction process


DecanterSeparation

ClarifierSeparation

Drum dryerDrying

UFConcentration

Spray dryerDrying

TankExtraction/Mixing

12 |

Lupin kernel protein and dietary fibre as food ingredients


Spray dried lupin proteins Drum dried Lupin fibre Ground Lupin fibre

<425 µm

13 | Lupin protein and dietary fibre fractionation processes and potential for food applications| L Liu

Emulsifiers or Protein Additives as high cost dairy protein substitutes for bakery or meat products, even yoghurt or ice‐cream product

Foaming & gelling reagents as egg substitute

High solubility for beverages


Protein concentrate

Protein isolate

14 | Lupin protein and dietary fibre fractionation processes and potential for food applications| L Liu

Lupin kernel fibres

Soluble fibres Insoluble fibres

Binding reagent for bakery, meat, pasta or soup products

Emulsifiers or Protein Additives as high cost dairy protein substitutes for bakery or meat products, even yoghurt or ice‐cream product

Gelling & binding reagents for drink or meat products

Foaming & gelling reagents as egg substitute

High solubility for beverages


Protein concentrate

Protein isolate Binding reagent for bakery, meat or pasta products

15 |

Functional properties of lupin kernel fibre


Oil absorption %Water absorption %

0

200

400

600

800

1000

1200

Lupin flour Lupin fibre Soy fibre Oat fibre0

100

200

300

400

Lupin flour Lupin fibre Soy fibre Oat fibre

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Functional properties of lupin kernel fibre


Swelling power g/g Solubility %

0

10

20

30

40

60 70 80 90

Temperature °C

Lupin flour Lupin fibre Soy fibre

0

10

20

30

40

60 70 80 90

Temperature °C

Lupin flour Lupin fibre Soy fibre

17 |

Lupin kernel dietary fibre as food ingredient


18 |

Lupin kernel protein & dietary fibre as food ingredients


Breads with lupin proteins

Lupin dietary fibre tablets

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Fruit juices with lupin dietary fibre

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Fruit bars with lupin dietary fibre

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Lupin kernel dietary fibre Market Challenging


(Source: Asia Pacific Food Industry, July 1998)

Australasian Natural Ingredients Ltd, AustraliaGeorge Weston Foods Ltd, Australia

KTS Group – Malaysia

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Lupin kernel dietary fibre market challenging



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25 |





Future opportunities for lupin proteins

26 |

According to the FAO, the world’s population projected to reach9.6 billion and the world demand for animal‐derived protein is expected to double by 2050

The world will need to find alternative protein sources to meet the nutritional demands without overstressing the environment. Lupin can be an economical source of plant proteins for the world demand.


Future opportunities for lupin dietary fibre

27 |

The Global Insoluble Dietary Fibres Market was valued at USD 2.18 billion in 2015 and is projected to reach USD 3.2 billion by 2020, at a CAGR of 7.8% during the forecast period from 2015 to 2020.

In terms of value, the Asia‐Pacific region is projected to be the fastest‐growing market with a CAGR of 15.5% during the forecast period from 2015 to 2020. China is expected to grow at the highest CAGR of 17.9% by 2020.


Conclusions

28 |

• An economical process could produce both lupin protein anddietary fibre ingredients

• With good functionality and highly favourable nutritionalattributes, the lupin kernel fibre is a new and uniqueingredient in a variety of Asian and Western‐style foodsystems. The initial market response to some conceptproducts was positive at Southeast Asia and Australia.

• To capitalize on the encouraging market response, nutritionprofessionals, food processors, food and ingredient retailersand marketing professionals should join forces to furtherpromote food products from Australian sweet lupin.


Acknowledgements

29 |

Financial support:GRDC, AusAID, Victoria Government, ANI,George Weston Foods Ltd, Australia

Many staff members of F&N involved in the projects

Special thanks to Dr Hung TV ‐ senior research scientistfor his work on lupins

FOOD AND NUTRITION UNIT

Thank you

Lupin protein and dietary fibre fractionation processes and potential for food applications| L Liu31 |

Breaking News on Food & Beverage Development - North AmericaNY start-up unveils the ultimate plant-based protein snack: BRAMI lupini beans. By Elaine Watson+, 04-Apr-2016

Lupini beans have a nutritional profile to die for. The problem is, most Americans have never heard of them. But that could change rapidly if the New York based entrepreneur behind BRAMI snacking beans gets his way.

BRAMI Inc founder Aaron Gatti told FoodNavigator-USA: “I put a pack in front of an angel investor and he ate it in two minutes”. “There are chickens and eggs everywhere in this industry: “Retailers won’t take you on unless you’ve got a distributor, and distributors won’t take you on unless you’ve got retail buyers. It's the same with money. You can’t raise capital until you show investors real numbers, but you can't show great numbers unless you’ve got capital, and so it goes on”.

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protein and dietary fibre fractionation and for food ... · Lupin protein and dietary fibre fractionation processes and potential for food applications| L Liu • Australian lupins